Hay fever NEIPA

All Grain Recipe

Submitted By: warner (Shared)
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Brewer: Eli Jeffe
Batch Size: 5.00 galStyle: Specialty IPA (21B)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 54.5 IBUsBoil Time: 60 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 3
1.00 oz Mosaic (HBC 369) [12.2%] - Boil 10 min Hops 4
1.00 oz Citra [12.0%] - Boil 10 min Hops 5
1.00 oz Amarillo [9.2%] - Boil 0 min Hops 6
1.50 oz Galaxy [14.0%] - Steep 20 min Hops 7
1.50 oz Citra [12.0%] - Steep 20 min Hops 8
1.0 pkgs Vermont IPA (Giga Yeast #GY054) Yeast 9
1.00 oz El Dorado [15.0%] - Dry Hop 4 days Hops 10
1.00 oz Azacca [15.0%] - Dry Hop 4 days Hops 11
1.00 oz Equinox (HBC 366) [15.0%] - Dry Hop 4 days Hops 12
1.00 oz Amarillo [9.2%] - Dry Hop 3 days Hops 13
1.00 oz Citra [12.0%] - Dry Hop 2 days Hops 14
1.00 oz Amarillo [9.2%] - Dry Hop 2 days Hops 15

Taste Notes

Placed 4th in the SFHG “NEIPA thing goes” comp

Notes

Wait till SG gets to 1.020 then add 4 day dry hops. After 4 days pull those hops and add 3 days rack to keg

This Recipe Has Not Been Rated

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